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Chicken Kiev Tray Bake
SERVES: 4 • TOTAL TIME: 30 MINUTES
Ingredients:
700 g washed potatoes, sliced to 5mm thick.
4 tbsp olive oil
Salt and freshly ground black pepper
4 chicken breasts
4 cloves garlic, crushed
2 tbsp chopped flat-leaf parsley
40 g butter, melted
Zest of 1 lemon
40 g breadcrumbs
Directions:
Preheat oven to 220˚C.
Add potatoes to a roasting pan with 2 tablespoons of the olive oil. Season and toss to coat. Arrange potatoes in a single layer and place in oven.
Heat a non-stick frying pan over medium heat. Add chicken to pan and cook for 5 minutes, then flip and cook for a further 5 minutes.
Mix garlic, half the parsley, butter and remaining oil in a small bowl and season. In a separate bowl combine lemon zest and breadcrumbs.
Place chicken in the roasting pan with the potatoes and spoon garlic butter over both chicken and potatoes. Sprinkle chicken with breadcrumb mixture and return to the oven for a further 15 minutes.
Serve scattered with remaining parsley.